Tuesday, May 1, 2012

Fiddleheads with Black Pepper Beef--a Recipe

We thought we had missed the fiddleheads this year, but to our joy, Eva and I found some just the perfect height on our property.  So the three of us set out for a lovely spot we know that apparently no one else knows about and gathered enough for three luscious meals.  This was the best of the three.

1 pound fiddleheads, cleaned, sheathes removed (this is Eva's favorite part--today she did it pretending to be a dinosaur dressed as a fairy--hence the wings!)
1 pound beef, cut into bite sized pieces (pork, tofu, and shrimp would all substitute well)
4 TBSP soy sauce
2 TBSP red wine or Chinese rice wine
2 tsp honey
1/2 to 2 tsp ground black pepper, to taste
2 TBSP corn starch
2 TBSP canola (or other) oil
1/4 cup water
1 onion, sliced
1 to 2 tsp chopped fresh ginger

1)  Several hours ahead of time mix soy sauce, wine, honey, and black pepper in medium bowl. Whisk in corn starch.  Marinate meat in this mixture, refrigerated, until ready to cook.

2)  Heat 1 TBSP oil in large frying pan or wok.  Add fiddleheads and cook 1 minute.  Add water, cover, and cook 3 to 4 minutes until tender.  Remove fiddleheads from pan.

3)  Add and heat remaining oil.  Add ginger and onion.  Stir fry 1 minute. 

4)  Add beef.  Cook meat to taste--we like ours well done, but most people perfer it pink.

5)  Return fiddleheads to pan.  Stir and heat through.  Serve over rice, rice noodles, or soba noodles.

1 comment:

  1. your great great great great great grandmotherJanuary 15, 2013 at 9:44 PM

    Canola oil??? Fiddle faddle! High heat cooking calls for either coconut oil or good old old old old fashioned ghee! (Indian for purified butter.)

    After all, you say your little girl loves butter, so imagine how much she'd love pure golden butter fat...nom nom...

    Also, unless your 'cave man' had a wood paneled rumpus room and plaid platform shoes, he wasn't cooking with too much canola oil. You see, canola oil is a circa. 1970's monsanto corp GMO 'vegetable oil' (read: garbage), laced with herbicides and watered with the tears of the countless farmers monsanto sues every year for 'patent infringement' when their genetic freak seeds drift over and contaminate neighboring crops...not to mention their neonicotinoid pesticides are responsible for the devastation of honey bee colonies all over the planet (surprise surprise, wafting clouds of insect-killing neurological toxins can't distinguish a 'pest' from the most vital bug in existence...great... )

    Getting back on topic...Why consume any oil that's derived through a totally artificial process (a.k.a. an artificially processed food) involving hexane (another neurological toxin) and bleaching agents when you can simply skim the milk solids out of some melted butter and fry up a storm with what's left???

    GHEE! GHEE! GHEE!!

    Or you can use coconut oil, which is DELICIOUS and rich in the medium chain fatty acids essential to healthy brain function...plus it's a good antifungal food, fighting off the invasive colonizing yeast known as candida, which is an extremely common problem in modern (i.e. excessive sugar and antibiotics consuming) American society.

    Anyways, you're such a cool dude and a good dad, I just felt you should know this.

    (I'm gonna give www.marksdailyapple.com a free advertisement here. Check it out sometime, lots of awesome and free information regarding health and primitive eating habits.)

    Happy foraging! (seriously though please stop using vegetable oils.)

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